A delicious brunch dish.
4 ounces fresh goat cheese
4 large slices crusty Italian bread
1 Tablespoon butter
1 large poblano chilie seeded and chopped
6 large eggs beaten
1/2 teaspoon salt
1/4 teaspoon pepper
Position a rack in the top third of oven and preheat to 400F Spread one quarter of the goat cheese on each slice of bread. Place on a baking sheet and bake until bubbly, 10 minutes.
Meanwhile in a large skillet skillet, melt the butter over medium heat. Add the poblano and cook, stirring occasionally, until softened about 3 minutes. Add the eggs , salt and pepper and cook over medium heat, stirring until the eggs are scrambled, about 3 minutes. Remove from the heat. Top each toast with the scrambled eggs.
Published in: Cooking